Sökning: "Ingela Marklinder"
Hittade 3 avhandlingar innehållade orden Ingela Marklinder.
1. Lactic acid-fermented oats and barley for human dietary use : with special reference to Lactobacillus spp. and to nutritional and sensory properties
Sammanfattning : .... LÄS MER
Sammanfattning : The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. LÄS MER
3. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns
Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER